Sheet Tray Shrimp and Potatoes With Lemon

A dinner that comes together on just one tray is a gift for weeknights. Start by roasting the potatoes, peppers, and scallions, then, right before you’re ready to eat, you add the shrimp for a final five minutes of roasting. It’s a hands-off dinner, allowing you more time to spend with your family, friends, or, hey, maybe just queuing a show up on Netflix. Shrimp with their tails removed are easier to eat, but if you’ve bought ones with their tails on, just pull off before adding to the sheet tray.

Ingredients

1½ pounds baby potatoes

2 orange bell peppers, sliced into planks

1 bunch scallions, cut into 2-in. pieces

2 lemons, thinly sliced, plus lemon wedges for serving

¼ cup plus 1 Tbsp. olive oil, divided

1½ teaspoons kosher salt, divided

½ - 1 teaspoon crushed red pepper flakes

Few sprigs of fresh oregano

1½ pounds frozen large peeled and deveined shrimp, thawed according to package directions

Toss shrimp with remaining 1 tablespoon oil and ½ teaspoon salt, plus several grinds of black pepper. Arrange in a single layer on top of vegetables and return to oven. Roast until shrimp are opaque, about 5 minutes.